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Home Cooking 14

Gummy Veloute Sauce - Wondering Why?

MMRuth | Jan 25, 2010 03:16 PM

I suspect that I must not have had the right liquid to butter/flour ratio, but would appreciate any thoughts. The sauce (roux, with tomato paste, then fish stock, then a bit of cream, then stirred into sauteed shrimp) was delicious, but my husband and I both agreed that it was a bit gloppy and, for "company", I'd like to figure out how to fix it.


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